Maltitol raw Powder CAS 585-88-6 Maltitol

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Product details

Maltitol Usage and Synthesis.

Maltitol is a new type of sweetener widely used in sugar-flavoured food processing. In the past, the sweeteners consumed by people are basically high-calorie, sweet sugar, which is easy to cause diabetes, obesity, arteriosclerosis and heart weakness and other diseases. Maltitol has high sweetness, low calorie, good safety, sufficient raw materials, simple manufacturing process, and unique properties that other sweeteners do not have.

Uses of Maltitol.

Maltitol is a low calorific value sweetener with unique properties. Not fermented, almost indigestible after entering the human body, suitable for diabetes and obesity patients. It has good moisturising and high viscosity effect, and the moisturising effect is better than sorbitol or even glycerol. China's regulations can be used in pastries, biscuits, bread, ice cream, popsicles, beverages, confectionery and sauces, according to the production needs of the appropriate amount of use.

As a low-calorie sugar sweetener. Because it is non-fermentable sugar, it can be used as anti-caries sweetener. It can also be used as aroma preservative, thickener, humectant and quality improver of rice and fruits. It also has the function of improving the flavour of sodium saccharin.

China's regulations can be used as cold drinks, pastries, fruit juice concentrate, biscuits, bread, sauces and candy sweeteners, the dosage depends on the "normal production needs". As a low-calorie sugar sweetener, it is suitable for patients with diabetes, cardiovascular disease, arteriosclerosis, hypertension and obesity. Because it is a non-fermentable sugar, it can be used as an anti-caries sweetener. It can also be used as preserved fruit and other aroma-keeping agent, viscosity agent, humectant and quality improvement agent of rice and fruit. It also has the effect of improving the flavour of sodium saccharin.

Preparation of Maltitol.

Product Method of Maltitol.

Produced by breaking down starch into maltose by saccharase and then hydrogenating it under high pressure.

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